BONE BROTH RECIPE - SLOW COOKER RECIPE - IMMUNITY BUILDING SUPER DRINK
Bone broth is one of those things that we have been meaning to write about for quite some time. Ever since we started purchasing grass-fed cow shares, we have been more committed to using all parts of the animal. Our favorite way to use the bones from the cow is to make slow-cooker bone broth. The benefits of bone broth are extensive - a quick google search can outline them for you with greater clarity than I can provide you, but trust me, it is great for strengthening immune system function, which is more important than ever.
Additionally, making bone broth serves as a way to create a base for homemade soups and stews, as well as provides a use for “scrap” pieces of meat, organic veggies and other things that you feel bad about wasting or composting. It reduces waste and improves our personal and planet health - double win!
Making bone broth is simple, easy, and inexpensive. We find the easiest thing to do is make in in a crock pot. You’ll need:
SLOW COOKER BONE BROTH:
Soup Bones or any type of bones, preferably from a grass fed animal
Water
Onion
Celery
Carrot
Apple Cider Vinegar
Sea Salt (optional)
Pepper (optional)
Garlic (optional)
Grass Fed Beef Neck Bones
Quarter your onion
Use the odds/ends of celery
Chop a carrot
Add a splash of Apple Cider Vinegar - you want the one “with the mother” (aka, unfiltered with all the good stuff).
Once everything is chopped and assembled, simply place the ingredients in the crock pot, fill with water, and cook on low for 24 hours. You can choose to add salt, pepper and garlic - sometimes I wait to do this until I use the broth so I can adjust the seasonings as I see fit for the purpose I am using the broth for - up to you!The vinegar will help extract the nutrient value from the bones and helps to ensure the maximal health benefit from the broth.
After your time is up, simply drain, discard solids, and pour into glass jars. The fat will rise to the top and create a seal. The broth can be kept with this seal for up to 6 months as long as the seal is not punctured. Too easy!
Super easy and super smart way to use pieces of leftover quality ingredients - plus, a huge bonus for your health. It’s awesome! A tip: We will save odds and ends of veggies in a freezer bag until we are ready to use them - that way we always have the items ready when we have bones to use.
Hope it works for you - enjoy!!
-The Benander Crew